Preheat oven to 375 degrees.
Saute bell peppers, half of scallions, onions, garlic & jalapeno in about 1 tbsp EVOO (extra virgin olive oil).
Spread about 1/3 cup of salsa on bottom of 9×13″ baking pan.
Layer one halved tortilla. Cut the other half again and position in pan to cover bottom.
Spread bell pepper mixture on top. Spoon sour cream on top and spread evenly.
Sprinkle 1/3 of cheese on top of the bell pepper mixture.